Step 1

Peel the potatoes and cut them into widthwise slices that are between 1/4 and 1/2 of an inch thick.

Step 2

In a large pot add water and salt.  Heat the pot on medium heat and bring the water to a boil.

Step 3

Boil the potatoes until they can be sliced with a knife (about 6 minutes). Be careful not to overcook them or they'll be too soft.

Step 4

Drain the potatoes and let them cool.

Step 5

For the Cucumbers - Peel the cucumbers in 1/4 inch strips staggering the peels so that there is 1/4 inch peeled, and then 1/4 inch of skin showing.

Step 6

Cut the cucumbers in half widthwise (so that they're easier to hold on to when shredding them)

Step 7

Into a medium size bowl, shred the cucumbers.  Save some of the skin, and shred for garnish.

Step 8

To the bowl with the cucumber, add diced onion and stir.  Set aside for a moment.

Step 9

For the Dressing - In a small bowl, add canola oil and apple cider vinegar. Whisk together and set aside.

Step 10

In a large bowl, add the cooked and cooled sliced potatoes, cucumbers and onion.

Step 11

Whisk the oil and vinegar again and add it to the potato mixture.  Add salt and pepper.

Step 12

With a soft spatula, gently mix the ingredients together.

Step 13

Do a taste test and add more salt if needed (the salt really makes the taste "pop" so consider using more salt if you’re not tasting a tart flavor).

Step 14

Garnish with cut pieces of leftover cucumber skin, shredded cucumber and coarsely ground pepper (optional).

Step 15

This tastes best when served at room temperature. Store leftovers in the refrigerator.

Step 16

Recipe adapted from a friend's (Heidi E.) recipe.